Salmon Cakes With Spicy Curry Mayo

For the past week, I have been fighting THE WORST cold I think I've EVER had (alright, maybe I'm exaggerating a little there).  Wallowing in self pity and craving comfort food I decided to make a meal my mom serves often (and can make better than anyone else, if you ask me)--salmon cakes with spicy curry mayo.

Maybe that doesn't sound like comfort food to you, but this is much more comforting to me than mac 'n cheese or fried chicken or the like.  These salmon cakes are delicious and always remind me of home.

Salmon Cakes

12-14 oz canned or jarred salmon (skin removed)

1/2 of a red bell pepper, finely diced

4 green onions, finely slice the white ends and about half of the greens

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 egg

1-2 oz panko bread crumbs

olive oil for frying

fresh flat leaf parsley for garnish

Spicy Curry Mayo

1/3 c mayonnaise 

2 1/2 tsp curry powder

cayenne pepper to taste

For the salmon cakes:
Gently flake apart the salmon in a medium sized bowl.  Add in the chopped red pepper and green onions as well as the egg, salt and pepper.  Stir, breaking up the egg, just until combined.  You don't want to work the mixture too much--try to keep the salmon chunky rather than totally mashed.

Form the salmon mixture into small patties with your hands (about 1/2 c of salmon mixture to each patty--this recipe will make about 5 or 6 patties--enough for two people).  Place your panko crumbs on a plate then coat each patty in the crumbs by gently pressing them onto the surface (be careful not to break the patty apart).

Heat olive oil (enough to cover the bottom of a large skillet) on med-high heat until shimmering but not smoking.  Gently place your salmon cakes in the hot oil and fry until golden brown.  Turn the cakes, again being very careful not to break them apart, and fry on the other side until golden brown.  Remove from the pan and set aside.

For the spicy curry mayo:  Stir together the mayonnaise with the curry power and then add in a dash or two of cayenne pepper.  Stir to combine and taste.  Add more cayenne if you prefer the sauce to be spicier.

Put a small dab of the curry sauce on top of the salmon cake and garnish with some roughly chopped fresh parsley.  I served the salmon cakes with some simple mashed potatoes.  Enjoy!